Article Per Year (5 Year)
p-Index From 2021 - 2026
0.23
P-Index
This Author published in this journals
All Journal Jurnal Pertanian Terpadu
Evi Faridawaty
Unknown Affiliation
Agriculture, Biological Sciences & Forestry

Published : 1 Documents Claim Missing Document
Claim Missing Document
Check
Articles

Found 1 Documents
Search

 1 
Pengaruh Penambahan Pektin Kulit Jeruk Keprok (Citrus reticulata) Terhadap Karakteristik Fisikokimia Selai Lembaran Kulit Pisang Kepok (Musa paradisiaca) Suparno Suparno; Evi Faridawaty; Wijantri Kusumadati; Theresia Novita Sari; Devi Fatmawati; Arief Rahman
Jurnal Pertanian Terpadu Vol 14 No 1 (2026): Jurnal Pertanian Terpadu Jilid XIV Nomor 1 Juni 2026 (in Press)
Publisher : Sekolah Tinggi Pertanian Kutai Timur

Show Abstract | Download Original | Original Source | Check in Google Scholar | DOI: 10.36084/jpt..v14i1.676

Abstract

Tangerine peel is a potential source of pectin in forming sheet jam gel in combination with kepok banana peel, resulting in attractive sheet jam. The study aimed to determine the impact of adding tangerine peel to kepok banana peel on the physicochemical quality of sheet jam. The results revealed that the addition of tangerine peel to kepok banana peel sheet jam significantly influenced its water content, pH, total soluble solids, crude fiber, methoxyl content, and total phenolics. The sheet jam with 0.5 gram tangerine peel pectin was identified as the best treatment, exhibiting a water content of 18.24%, pH 3.67, total soluble solids 21.30 oBrix, crude fiber 4.64%, methoxyl content 11.32%, and total phenolics 6.89 mg GAE/g, all of which are within the desirable range for sheet jam quality.
Co-Authors Arief Rahman Devi Fatmawati Suparno Suparno Theresia Novita Sari Wijantri Kusumadati